Norwegian Julekake

Instructions

1. Prepare the yeast mixture
   In a large bowl, combine the warm milk and yeast. Let stand for about 5 minutes until foamy. Stir in 1 tablespoon of the sugar and let stand for another 5 minutes to activate the yeast fully.
2. Create the dough
   Add the remaining sugar, softened butter, and eggs to the yeast mixture. Mix until well combined. In a separate bowl, whisk together 4 cups of flour, salt, and cardamom. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.
3. Knead and add dried fruits
   Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour as needed until the dough is smooth and elastic. Gently fold in the raisins, currants, and candied citron until evenly distributed throughout the dough.
4. First rise
   Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the bread
   Punch down the dough and divide it into two equal portions. Shape each portion into a round loaf and place on a parchment-lined baking sheet. Cover and let rise again for about 45 minutes, until nearly doubled in size.
6. Prepare for baking
   Preheat the oven to 350°F (175°C). Brush the tops of the loaves with beaten egg white and sprinkle with pearl sugar if using. Using a sharp knife, make a cross-shaped slash on top of each loaf about 1/4 inch deep.
7. Bake the Julekake
   Bake in the preheated oven for 40-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. If the bread is browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
8. Cool and serve
   Remove from the oven and transfer to a wire rack to cool completely. Julekake is traditionally served sliced and spread with butter, or with Norwegian brown cheese (brunost). It can be stored in an airtight container for up to 4 days or frozen for up to 3 months.